Sweet and Sour Vegetables

1 yellow bell pepper
1 red bell pepper
1 white onion
3 carrots, sliced
1 can of pineapple chunks
1/2 cup brown sugar
1 Tbsp either vinegar or mustard
3 Tbsp cornstarch

Sauté peppers, onion, and carrots. When cooked through, add pineapple chunks (saving juice). Combine 1/2 cup water with the cornstarch, then add to mixture and cook until it thickens.

Mix extra pineapple juice with brown sugar, vinegar/mustard, and 1 cup water. Bring to a boil on the stove. When it boils, add to the veggies. Serve over rice.

Adding tofu works well too. If desired, I recommend preparing as in this Vegan Orange Chicken recipe: https://makeitdairyfree.com/vegan-orange-chicken-tofu/#recipe